Rosemary-Oatmeal Cloverleaf Rolls

By dette

These deliciousy light rolls freeze well and are great to have on hand for any occasion. Simply cool them completely on a rack then transfer to a zip-close plastic bag and freeze. Thaw at room temperature for about 30 mintues. Or thaw in the microwave on High, about 15 seconds for each roll.

Ingredients

• 3/4 c + 1 1/2 tbsp rolled oats
• 1/2 c. boiling water
• 1/4 c warm (105-115) water
• 2 tbsp sugar
• 1 envelope active dry yeast
• 1 1/4 c fat-free milk
• 2 tbsp butter, melted
• 3 2/3 c all-purpose flour
• 1 tsp dried rosemary, crumbled
• 1 tsp salt
• 1 egg white, lightly beatne with 1 tbsp water.

Preparation

Step 1

Combine 3/4 c oats and the boiling water in a small bowl. Let stand 5 mintues.

Combine the warm water and sugar in a large bowl. Sprinkle in the yest, and let stand until foamy, about 5 mintues. Stir in the mik and butter.

Combine 3 1/3c of the four, the rosemary, and satl in a bowl. Add to the yeast mixture along with the moistened oats; stir until the dough starts to gather around spoon. Turn out the dough on a lightly floured surface; knead until the dough is smooth and elastic, aobut 10 mintues, adding enough of the remaining 1/3 c flour, 1 tbsp at a time, to prevent the dough from sticking to hands.

Spray a large bowl with nonstick spray; put the dough in the bowl. Cover tightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.

Spray 18 muffin cups with nonstick spray. Turn out the odugh on a lightly foured surface and punch down. Cut into 18 pieces. Divide each piece into 3 and shape each into a ball; place 3 dough balls in each muffin cup/ Cover and let rise 30 minutes.

Preheat the oven to 350. Uncover the rolls, brush with beaten egg white mixture, and sprinkle iwth the remaining 1 /12 tbsp oats. Bake until golden and the rolls sound hollow when tapped with fingers, 20-25 mintues. Remove from the pans and cool on a rack 10 minutes. Serve warm or at room temperature.

132 cal; 2 g tot fat; 1 g sat fat; 4 mg chol; 150 mg sod; 24 g carb; 1 g fib; 4 g prot; 29 mg calc. POINTS: 3